Tomato Stuffed Avocado

Nothing beats traditional Bruschetta when garden tomatoes are juicy, ripe and abundant!  However, for many people bread and carbs are no longer part of their diet.  My newest FAVORITE recipe is just the answer!!  Take a traditional bruschetta topping of chopped, ripe tomatoes mixed with garlic, basil and olive oil and serve it in an avocado half!!!

The avocado is an excellent source of healthy fat needed to absorb all the vitamins and nutrients, including lycopene, in the tomato.  The smooth creamy texture paired with the slight acidity of the tomatoes is so satisfying and DELICIOUS!  To take it over the top, finish everything with a balsamic glaze drizzle and some freshly grated Parmesan cheese!!

Give it a try and let me know what you think!  It is going to be in my late summer rotation a lot!!

Remember, a Healthy Lifestyle BEGINS in the kitchen, so go get cooking!!

Until next time!

— Mrs. Dornberg

Bruschetta Stuffed Avocado
Yield: 2 servings

½ Cup chopped ripe tomatoes
1 Tablespoon minced shallot or onion
½ Teaspoon minced garlic, worked into paste
1 Tablespoon extra-virgin olive oil
Salt and freshly ground pepper
1 Ripe avocado, peeled, seeded and halved
1 Tablespoon balsamic vinegar
1 Tablespoon fresh chiffonade basil
Freshly shredded Parmesan cheese

• In a small bowl, combine tomatoes, shallot, garlic, ¼ teaspoon salt and a few grinds of pepper. Toss well, taste and adjust seasoning as desired.
• Place avocado halves on individual plates and spoon the tomato filling into each halve.
• Drizzle with balsamic vinegar and top with fresh basil and shredded parmesan cheese.
• Serve immediately.

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